Wet Bottom Pecan Pie

Recipe Rating:
 2 Ratings
Serves: 8 unless your husband is like mine
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1 prepared single 9" pie crust unbaked
4 eggs (medium)
3/4 c sugar (white)
1/2 tsp salt
1 c dark corn syrup
1/2 c blackstrap molasses
1 Tbsp melted butter (i used unsalted)
1 tsp vanilla
1 1/2 c pecan halves

The Cook

Dana Ramsey Recipe
x6
Well Seasoned
Somewhere in, PA
DRamsey
Member Since Nov 2010
Dana's notes for this recipe:
My family loves pecans and being history nuts ourselves learned that Thomas Jefferson was fascinated with the pecan tree. He planted 100s of them and in 1775 he gave some nuts to George Washington who planted them at Mount Vernon and there are supposedly 3 of those trees still growing on the banks of the Potomac. Well this recipe came out of one of my family recipes but I didn't have enough dark corn syrup so I substituted black strap molasses! It was a huge hit with my husband who ate the entire pie!
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Directions

1
Preheat your oven to 400° F.
Prepare your pie shell, set aside. I used the kitchen aide pastry recipe or use your very favorite.
2
Beat the eggs lightly, add the sugar, salt, corn syrup, blackstrap molasses, cooled butter, and vanilla, mix well. Note: I used my stand-up mixer.
3
Spread the pecan halves on the bottom of your crust. Note: I just placed them one at a time in a nice pattern. Once I had the bottom covered, the broken pecans I had left I mixed in with the filling and then poured it over the pecans that covered the bottom of my crust.
4
Protect your pie crust edges with foil and place in the oven and immediately reduce the heat to 350° F. Bake for 50 to 55 minutes or until the mixture is firm in the center. Note: I pulled the foil off the edges of the crust about 10 minutes before the baking time was up. Cool completely before serving. Enjoy.
5
Note: My husband said that it reminded him of a wet bottom shoe fly pie and he honestly ate the entire pie. The piece picture is what was left! In my family recipe we used the light corn syrup but I decided to use the dark as my friend Diane Smith did in her recipe. And the next time I make this pie I am going to try King Syrup which I heard from Bea Liles my other JAP friend that is better than Kayro! Thank you ladies hugs!

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Comments

1-5 of 52 comments

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user Lynn Socko lynnsocko - Jan 25, 2012
OMG, I'm not much for sweets but.......I think I could probably eat that whole pie.
user Dana Ramsey DRamsey - Jan 25, 2012
Lynn I know what you mean. I love wet bottom shoe fly pie and I had one bite of this and that is what it reminded me of too. I made this Sunday afternoon and all that is left today is what is pictured! LOL! He will probably kill me when I make this again for my brother in law this weekend. LOL!
user Diane Hopson Smith DeeDee2011 - Jan 25, 2012
Oh yes....my kinda pie!!!! Dana I have to try this!!!
user Susan Feliciano frenchtutor - Jan 25, 2012
Did you name this yourself, Dana? I've got a very old recipe similar to this, called Black Bottom Pie.

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